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To prevent personal injury or electric shock, always remove heat control before immersing product in water.
The non-stick surface must be conditioned to ensure stick-free cooking. Wipe with cooking oil.
Ensure handles/legs are securely attached before use. Never use skillet without attached handle/legs.
Do not place glass cover under broiler, microwave browning element, or in a toaster oven.
Do not set hot glass cover on cold or wet surface; let cover cool before placing in water.
Do not use cover if chipped, cracked or scratched. Discard immediately.
Always use oven mitts or hot pads when removing or replacing glass cover.
Use skillet on a dry, level, heat-resistant surface. Attach heat control, plug in, and preheat.
Vent can be adjusted to retain or release moisture for simmering, roasting, or frying.
Feature to hold the cover open when checking foods during cooking. Remove before serving.
Use small amounts for flavor. Skillet is not designed for deep frying.
Use plastic, rubber, or wooden tools. Smooth-edged metal tools may be used with care.
Check skillet for loose handles after each use. Retighten loose screws with appropriate tool.
Clean interior with hot soapy water and non-metal pad. Clean exterior and underside separately.
Skillet, cover, and rack can be cleaned in a dishwasher. Recondition non-stick surface after.
A spotted white film may form on the non-stick surface. Remove with lemon juice or vinegar.
Use a metal wire rack to lift food off the cooking surface for better results.
Place chicken on rack, baste, and roast at 225°. Reduce to simmer if spattering is excessive.
Place ham on rack, score if desired, and roast at 225°. Reduce to simmer if spattering is excessive.
Place food on rack in skillet with water. Steam at 225° until desired doneness.
Provides cooking times and special tips for various foods like chicken breasts, fish steaks, and hot dogs.
Break eggs with water/milk, season, preheat skillet at 250°, cook until set.
Preheat skillet at 250°, melt fat, break eggs into skillet, cook to desired doneness.
Fry eggs, add water/milk, cover, and cook to desired doneness.
Spread hash, make wells, add eggs, season, cover, and bake at 225° for 15-20 minutes.
Toast muffins, sauté onions, add soup/milk, add eggs, cook until done.
Links: simmer at 225°, then pan-fry at 300°. Patties: fry at 300°.
Place slices in cold skillet, heat at 300°, fry until crisp.
Slice ham, preheat at 325°, cook slowly until browned on both sides.
Combine dry ingredients, wet ingredients, and oil. Preheat skillet at 350°, pour batter, bake.
Brown chicken, add rice, soup mixture, cover and simmer for 35-40 minutes.
Sauté carrots/onions, add stuffing mix/turkey, soup mixture, heat through.
Brown chops, cover with soup, reduce heat to simmer for 15-20 minutes.
Scrub and prick skins of potatoes. Place on rack, cover and bake at 400° until done.
Slice potatoes thin, rinse, season, preheat skillet at 325°, cover and fry.
Combine sugar, corn syrup, butter, salt. Boil, add sweet potatoes, baste and cook.
Marinate potatoes, green pepper, onion, pimento in salad dressing. Cook at simmer.
Fill cored apples with raisin/nut mixture, dot with butter, cover with sugar/cinnamon mixture, bake.
Preheat skillet, melt butter, add dates, sugar, eggs. Cook until ball forms. Stir in cereal/nuts.
To prevent personal injury or electric shock, always remove heat control before immersing product in water.
The non-stick surface must be conditioned to ensure stick-free cooking. Wipe with cooking oil.
Ensure handles/legs are securely attached before use. Never use skillet without attached handle/legs.
Do not place glass cover under broiler, microwave browning element, or in a toaster oven.
Do not set hot glass cover on cold or wet surface; let cover cool before placing in water.
Do not use cover if chipped, cracked or scratched. Discard immediately.
Always use oven mitts or hot pads when removing or replacing glass cover.
Use skillet on a dry, level, heat-resistant surface. Attach heat control, plug in, and preheat.
Vent can be adjusted to retain or release moisture for simmering, roasting, or frying.
Feature to hold the cover open when checking foods during cooking. Remove before serving.
Use small amounts for flavor. Skillet is not designed for deep frying.
Use plastic, rubber, or wooden tools. Smooth-edged metal tools may be used with care.
Check skillet for loose handles after each use. Retighten loose screws with appropriate tool.
Clean interior with hot soapy water and non-metal pad. Clean exterior and underside separately.
Skillet, cover, and rack can be cleaned in a dishwasher. Recondition non-stick surface after.
A spotted white film may form on the non-stick surface. Remove with lemon juice or vinegar.
Use a metal wire rack to lift food off the cooking surface for better results.
Place chicken on rack, baste, and roast at 225°. Reduce to simmer if spattering is excessive.
Place ham on rack, score if desired, and roast at 225°. Reduce to simmer if spattering is excessive.
Place food on rack in skillet with water. Steam at 225° until desired doneness.
Provides cooking times and special tips for various foods like chicken breasts, fish steaks, and hot dogs.
Break eggs with water/milk, season, preheat skillet at 250°, cook until set.
Preheat skillet at 250°, melt fat, break eggs into skillet, cook to desired doneness.
Fry eggs, add water/milk, cover, and cook to desired doneness.
Spread hash, make wells, add eggs, season, cover, and bake at 225° for 15-20 minutes.
Toast muffins, sauté onions, add soup/milk, add eggs, cook until done.
Links: simmer at 225°, then pan-fry at 300°. Patties: fry at 300°.
Place slices in cold skillet, heat at 300°, fry until crisp.
Slice ham, preheat at 325°, cook slowly until browned on both sides.
Combine dry ingredients, wet ingredients, and oil. Preheat skillet at 350°, pour batter, bake.
Brown chicken, add rice, soup mixture, cover and simmer for 35-40 minutes.
Sauté carrots/onions, add stuffing mix/turkey, soup mixture, heat through.
Brown chops, cover with soup, reduce heat to simmer for 15-20 minutes.
Scrub and prick skins of potatoes. Place on rack, cover and bake at 400° until done.
Slice potatoes thin, rinse, season, preheat skillet at 325°, cover and fry.
Combine sugar, corn syrup, butter, salt. Boil, add sweet potatoes, baste and cook.
Marinate potatoes, green pepper, onion, pimento in salad dressing. Cook at simmer.
Fill cored apples with raisin/nut mixture, dot with butter, cover with sugar/cinnamon mixture, bake.
Preheat skillet, melt butter, add dates, sugar, eggs. Cook until ball forms. Stir in cereal/nuts.
General| Brand | West Bend |
|---|---|
| Model | L-5486 |
| Category | Kitchen Appliances |
| Language | English |
